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Journal of Food Quality
Volume 2017, Article ID 3283054, 10 pages
https://doi.org/10.1155/2017/3283054
Research Article

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

1Department of Food Engineering, Universidad Jorge Tadeo Lozano, Carrera 4, No. 22-61, Bogotá, Colombia
2Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, Cartagena, 30203 Murcia, Spain
3Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Plaza del Hospital s/n, Campus Muralla del Mar, Cartagena, 30202 Murcia, Spain

Correspondence should be addressed to Encarna Aguayo; se.tcpu@oyauga.anracne

Received 11 May 2017; Revised 13 August 2017; Accepted 12 September 2017; Published 29 October 2017

Academic Editor: Jorge Moreno

Copyright © 2017 Martha P. Tarazona-Díaz et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Martha P. Tarazona-Díaz, Ascensión Martínez-Sánchez, and Encarna Aguayo, “Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment,” Journal of Food Quality, vol. 2017, Article ID 3283054, 10 pages, 2017. https://doi.org/10.1155/2017/3283054.